Blaine Jelus is a chef who loves food and began cooking very early in life. He started his job when he was only eleven years old by chopping cheese steaks and flipping burgers in Pennsylvania during summer. Blaine honed his skills in those early days and became a master at cooking everything from the simplest of dishes such as eggs and toast to extravagant feasts including lobster.
Over the years, Blaine’s love of food began to show as his waistline expanded. He realized to take care of his health and lose the extra weight when he was over 300 pounds and wants to get back to an active lifestyle. Blaine found a renewed motivation and commitment to lose the extra weight for good and with his new passion for healthy eating and he came up with the idea for Blaine’s Low Carbohydrate Kitchen.
Blaine’s Low Carbohydrate Kitchen features a wide range of original, innovative recipes that everyone can enjoy i.e. from chicken nuggets to braised lamb shank with red wine sauce.
Blaine has cooked many delicious recipes which have low carbohydrate:
· Mushroom and Cheese Quiche with Crust and Broccoli Sprout Salad.
· Cheesecake with Peanut Butter Cookie Crust.
· Melon with Dipping Sauce.
· Soft Fish Taco.
· Baked Cream with Fruit Sauce.
Blaine Low Carbohydrate Recipes along with ingredients
Dipping sauce fruit along with Melon
· Two and half cup of diced honey dew.
· Three tablespoon sour cream
· Four oz cream cheese.
· 3 tablespoon sweetened syrup rich in low carbohydrate.
· One tablespoon orange squash.
· One fourth cup crushed pecans.
How to Prepare Dipping Sauce
All the ingredients except nuts need to be blend in food processor until it get smoother like a cream. Serve people with half cup melon along with two tablespoon dipping sauce which need to be put on the melons twice with tablespoon. The item need to be served in a chilled ramekin after garnishing with crushed nuts. The single serving to person means he is taking 9.5 net carbohydrates per serve.